It is just about 15 minutes from start to finish, and an Asian dinner is on the table!
Serves 4
1 tsp. (5 ml) sesame oil
2 organic garlic cloves, pressed
1 pound (455 g) organic ground turkey
1 tsp. (5 g) fresh ginger, grated
2 Tbs. (30 g) organic brown sugar
1/4 cup (60 ml) soy sauce, or gluten-free Tamari or liquid aminos
1 Tbs. (15 ml) rice wine vinegar
2 cups (260 g) cooked white rice
Asian organic pickled vegetables or organic finely chopped: carrots, cucumbers, jalapeños
(A mixture of both is good also.)
cilantro or parsley chopped for topping
optional: 1 Tbs. (15 ml) chili paste
A. Start the rice.
B. Main dish:
2. In a pan over high heat, cook the sesame oil and garlic cloves for 30 seconds.
3. Add the ground turkey. Break up the turkey as it cooks for 5 minutes.
4. When it is a little pink, add the ginger, brown sugar, soy sauce/Tamari/liquid aminos, rice vinegar and optional chili paste.
5. Cook, stir, and break up the turkey as it cooks, another 4-5 minutes.
6. Turk off the heat.
7. Get vegetable ready, drain the liquid from the pickled vegetables or chop the raw vegetables.
C. Make the sauce:
1. In a bowl, stir in:
- 1/4 cup soy sauce/Tamari/liquid aminos,
- 1 Tbs. (15 g) brown sugar
- optional 1 tsp. (5 g) chili paste
D. Assemble:
1. Divide the rice between 4 bowls.
2. Top each with 1/4 of the turkey.
3. Add vegetables.
4. Top with of cilantro/parsley.
